Abstract
Summary - Processed cheese foods were prepared by replacing young Cheddar cheese solids with those of whey protein concentrates (WPC) obtained by ultrafiltration of Tilsit cheese whey. Firrn- ness of processed cheese foods decreased in a highly significant manner (P< 0.01), while melting quality increased in a highly significant manner ( P< 0.01) with the increase in moisture over a wide range. An increased amount of whey protein concentrates and trisodium citrate improved the firm- ness in a highly significant manner (P < 0.01), but had a highly significant deleterious effect (P< 0.01) on the melting quality of processed cheese foods. processed cheese food 1 flrmness 1melting quality 1 whey protein concentrate addition
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